Jeweled Rice Stuffed Onions (Print Version)

# Ingredients:

→ For prepping onions

01 - 2 big yellow onions, peeled with the ends cut off
02 - 1.5 tablespoons Diamond Crystal kosher salt for the boiling water

→ For making the jeweled rice stuffing

03 - 1/4 cup chopped pistachios, plus a little more for topping later
04 - 1/2 teaspoon saffron threads, lightly crushed
05 - 2 tablespoons dried tart cherries, chopped, keep some extra for sprinkling
06 - 4 tablespoons extra-virgin olive oil, split, and some to drizzle at the end
07 - 1/4 cup sliced almonds
08 - 4 tablespoons melted unsalted butter
09 - 2 tablespoons chopped golden raisins, reserve a bit for garnish
10 - 2 cups water, use half and save half
11 - 1 tablespoon lemon juice
12 - 1 cup basmati rice, rinsed clean
13 - 1/4 cup fresh parsley, chopped, plus some extra for later
14 - 1 cinnamon stick
15 - 1/4 teaspoon ground black pepper, and extra if you want it more peppery
16 - 1/2 teaspoon ground cumin
17 - 1/8 teaspoon ground cardamom
18 - Flaky salt to finish, optional

# Instructions:

01 - Boil about 3 liters of water. Peel onions, slice off ends, lay one side flat, and cut a shallow lengthwise slit from middle out.
02 - Toss in your kosher salt once the water bubbles. Gently add onions using tongs. Let them cook for 20 minutes till they’re soft and a little see-through. Take them out and let them cool off.
03 - While onions are in the pot, heat oven to 175°C. Spread almonds out on a tray and toast until they get golden and smell amazing—about 5 minutes. Remove, then bump oven to 200°C.
04 - When onions aren’t hot anymore, gently separate the outer shells with your hands. Slice any big layers to get roughly 20 pieces. Set aside.
05 - Dice the smaller onion pieces from the center for the rice mixture.
06 - In a small bowl, mix saffron with lemon juice and leave it for a few minutes.
07 - Pour 2 tablespoons of olive oil into an oven-proof skillet, about 30 cm wide, and set over medium heat. Soften the diced onions until they’re translucent, then add your washed rice and half the melted butter. Stir it all around.
08 - Add your lemony saffron to the pan, sprinkle in cumin, cardamom, and toss in the cinnamon stick. Stir so the rice gets coated with all the flavors.
09 - Add 240 ml water and give everything a stir. Let it come to a simmer, cover, and cook 3 minutes till water is soaked up and rice is kind of done.
10 - Turn off the heat. Toss in toasted almonds, pistachios, golden raisins, cherries, and parsley.
11 - Get your rice skillet, a small sheet tray, and the onion shells all lined up to fill.
12 - Scoop about 2 tablespoons of rice into each onion layer. Tuck the onion layer around the rice—but don’t make it too tight.
13 - Nestle your stuffed onions onto the baking tray. If you want, you can cover and chill them for later.
14 - Brush another oven-proof pan with the remaining olive oil, then set up the stuffed onions in a ring. Toss in the cinnamon stick if you’re using it.
15 - Pour the rest of the water in. Sprinkle on kosher salt and black pepper, then drizzle with the last of the melted butter.
16 - Put the pan in the hot oven at 200°C, covered, for 30 to 40 minutes. Check the rice is soft. After baking, drizzle on a little more olive oil.
17 - Just before serving, sprinkle on extra parsley and, if you want, more pistachios, dried fruit, or a bit of flaky salt.

# Notes:

01 - Don’t let the onions get too soft after boiling or they’ll fall apart when you pull them apart.
02 - You can get the rice and onions ready in advance, then stuff and bake when you’re hungry.

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